Burnt Basque Cheesecake in a Loaf Pan

Why You’ll Love This Recipe

This loaf pan version of the Burnt Basque Cheesecake is ideal for those looking for a simpler, more manageable portion of this trendy dessert. Its rustic appearance eliminates the need for a perfect crust or precise presentation. The ingredients are minimal, the prep is easy, and the final result is a luscious, custard-like cheesecake with a distinctive burnt top that adds deep flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups cream cheese, softened (full-fat)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon all-purpose flour

Directions

1. Preheat your oven to 400°F (200°C). Line a standard loaf pan with parchment paper, ensuring some overhang for easy removal.
2. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the heavy cream, vanilla extract, and salt until fully incorporated.
5. Sift the flour over the batter and gently fold it in until no streaks remain.
6. Pour the batter into the prepared loaf pan.
7. Bake for 40–45 minutes, or until the top is deeply golden and slightly burnt, and the center still has a slight jiggle.
8. Allow the cheesecake to cool completely in the pan, then chill in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 15 minutes
Bake time: 45 minutes
Cooling and chilling time: 4–6 hours

Variations

• Citrus Zest: Add lemon or orange zest to the batter for a fresh flavor twist.
• Chocolate Swirl: Swirl in a few tablespoons of melted dark chocolate before baking.
• Spiced: Add a pinch of cinnamon or nutmeg for a warm, spiced undertone.
• Mini Cheesecakes: Divide the batter into ramekins and reduce baking time for individual portions.
• Savory Touch: Add a sprinkle of sea salt on top before baking for a sweet-and-salty contrast.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
To serve, enjoy it chilled straight from the fridge or let it sit at room temperature for 15–20 minutes for a creamier texture.
This cheesecake is not ideal for reheating, as it’s best served cold or at room temperature.

FAQs

What makes Basque cheesecake different from traditional cheesecake?

Basque cheesecake is crustless and baked at a higher temperature, which gives it a signature burnt top and creamy interior.

Can I use low-fat cream cheese?

For the best texture and flavor, full-fat cream cheese is recommended. Low-fat versions may result in a thinner batter and less creamy finish.

Why is my cheesecake too runny?

Undercooking or not allowing enough time to chill can cause the center to remain too soft. Ensure it’s jiggly but not liquid when removed from the oven.

Can I make this ahead of time?

Yes, in fact it tastes better the next day after it’s had time to set in the fridge.

Can I freeze Burnt Basque Cheesecake?

Yes, wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the refrigerator before serving.

Why does it have a burnt top?

The high oven temperature caramelizes the sugars, creating a dark top that’s rich in flavor without tasting burnt.

What kind of pan can I use instead of a loaf pan?

An 8-inch round cake pan or several ramekins can be used, though baking time may vary.

Can I make it gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or omit it entirely for a denser texture.

Should I use a water bath?

No water bath is needed for Basque cheesecake. Its rustic appearance and high baking temperature eliminate the need.

How do I know when it’s done baking?

The top should be dark brown and the center should have a slight wobble when shaken. It will continue to set as it cools.

Conclusion

Burnt Basque Cheesecake in a loaf pan is the perfect way to enjoy a bold, creamy dessert without the hassle of traditional cheesecake-making. With simple ingredients, a straightforward method, and a beautiful rustic finish, this recipe is a winner for any occasion. Try it once, and it just might become your go-to cheesecake.

Print